The next time you visit your local grocery, make sure you pick up this underrated vegetable that's closely related to ...

But to many Italians, broccoli rabe (pronounced "rahb") is the taste of home, conveying in its bitter bite the sweet memory of a mother's kitchen.

An entire pound of spicy sausage and a large bunch of sautéed broccoli rabe is tossed with a chunky pasta noodle like rigatoni for this 30-minute weeknight dinner recipe.

If you have been eyeing the bunches of broccoli rabe in your grocery store but passing them by because you are unsure how to cook this vegetable, here is your official cue to pick some up and ...

For a fleeting period in the spring, you’ll find overwintered bunches of broccoli rabe that boast a relative sweetness.

Broccoli rabe is cooked twice to tame its bitter qualities and transform it into a tender, garlicky Italian vegetable side dish.

When shopping for broccoli rabe, look for a firm, thin-stemmed bunch with bright green, tightly closed florets. If you see any yellow leaves or spots, skip it—the rabe is past its prime.

Broccoli rabe, also known as broccoli rapini or raab, is a nutritional powerhouse with many health benefits.

Chef Giovanni, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Nonna’s Broccoli Rabe.

3. Remove the broccoli rabe from the boiling water and quickly place in an ice bath. 4. Once cool cut each bunch of broccoli rabe into three and set aside. 5.